Swaps
Plant based swaps
Most dishes need only a few swaps to become plant based. Each page says what the original ingredient does in the dish, the swap for that job with its ratio, and where it fails.
Eggs and mayo
- Replaces eggsEggsFlax, aquafaba, applesauce and seven more, matched to what the egg does in the recipe.
- Replaces egg whitesAquafaba3 tbsp per egg, 2 tbsp per white. Whips into meringue and binds cakes.
- Replaces eggs in bakingFlax egg1 tbsp ground flaxseed + 3 tbsp water = 1 egg. Binds muffins, cookies and burgers.
- Replaces mayonnaiseVegan mayoAquafaba or soy milk with oil, or an oil free silken tofu version.
Dairy
- Replaces milkPlant milksSoy, oat, almond, rice and coconut compared: which to bake with, which for coffee.
- Replaces cheeseCheeseCashew sauce, nutritional yeast, tofu ricotta and tapioca for stretch.
- Replaces butterButterVegan sticks one to one, coconut oil for pastry, oil for melted butter.
- Replaces heavy creamHeavy creamCoconut cream to whip, cashew cream for sauces, soy milk with vegan butter.
- Replaces buttermilkButtermilk1 cup plant milk + 1 tbsp lemon juice or vinegar, 5 to 10 minutes. Soy works best.
Gelatin
Coming next
World dishes made plant based, each built from these swaps, and a short video for every swap.